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375 ml
2
2
2
2
100 g
125 g
3
tablespoons
1/2 teaspoon
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Chicken stock
Chicken breasts
Red apples, cut into bite-sized pieces
Green apples, cut into bite-sized pieces
Celery stalks, diced
Walnuts, toasted
Whole egg mayonnaise
Sour cream
Chopped tarragon (optional)
Baby cos leaves, to serve
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Method :
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Pour the stock into a saucepan and bring
to the boil.
-
Remove from the heat, add the chicken to
the stock, then cover and allow to cool in the liquid.
-
After about 10 minutes, the chicken should
be cooked. Test by touching with your finger - the chicken should feel
quite springy.
-
Combine the chicken, apple, celery and
walnuts in a bowl.
-
Mix together the mayonnaise, sour cream
and tarragon and season lightly. Drizzle over the salad and serve with
baby cos leaves.
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